Ceps Eclair, Honey & Lemon Jam and Dulcey Chocolate Makes 15 Portions

Ceps Pastry Cream Base: 600 gr - Cream 400 gr - Milk 45 gr - Dried Ceps Mushrooms 1 pcs - Vanila Pod Scraped Pastry Cream Mix: 2 gr - Gelatin 250 gr - Base mix 30 gr - Egg yolks 50 gr - Brown Sugar 15 gr - Cornstarch 80 gr - Butter 40 gr - Milk Azelia Chocolate (a 35% Hazelnut Chocolate from Valrhona) Bring milk and cream to a boil with the vanilla pod. Add the ceps mushrooms and let infuse for 48 hours. Warm up the base mix. In a separate bowl mix egg yolks, sugar with the cornstarch and 50 gram of the base. Mix both together and cook for 1 minute. Whisk in the butter, the Milk Azelia Chocolate and the gelatin. Let set and use. Lemon Jam Cooked Lemons 1500 gr - Lemons Lemon Jam Mix 700 gr - Cooked lemons 150 gr - Honey 180 gr - Sugar 15 gr - Yellow Pectin* * In case Pectin is not available both sugar and pectin can be replaced with sugar for jam cooking (available in every supermarket). It is the same ingredients but already mixed together. Slice the lemons into small pieces and boil in water for 30 minutes. Caramelize the honey, add the cooked and strained lemons. Add 2/3 of the sugar and cook for a few minutes. Mix the remaining sugar with the pectin, add and boil for 5 more minutes at low heat. Set aside, wait until cooled down and chop. Brownie sponge 170 gr - Butter 60 gr - Egg yolk 110 gr - Brown sugar 40 gr - Flour 120 gr - Guanaja 70% Chocolate 75 gr - Hazelnuts 90 gr - Egg whites Prepare a soft butter and mix with sugar and add the melted chocolate. Whip the egg whites, use a little bit to mix with the first part, then add the rest. To finish fold in egg yolks and the flour. Add to the mix with the hazelnuts. Spread evenly in a baking pan and bake at 170 degrees for 10 to 12 minutes. The brownie should not be fully cooked and still chewy in the inside Whipped Dulcey Ganache 225 gr - Cream 635 gr - Cold cream 25 gr - Glucose 25 gr - Honey 360 gr - Dulcey Chocolate Bring the cream to a boil with the honey, pour it over the chocolate and blend. Add the cold cream at 50ºC, let chill down for 4 to 6h in the fridge, the whip it and store it in the piping bag ready for service. Choux Paste 160 gr - Water 160 gr - Milk 160 gr - Soft butter 6 gr - Sugar 4 gr - Salt 8 gr - Vanilla extract 160 gr - Flour (all purposes) 280 gr - Whole egg Bring milk, water, butter, sugar, salt and vanilla extract to a boil. Add the flour and cook until the paste has thickened and starts to build a ball. Let cool down, add the eggs and prepare a smooth dough. Pipe with a star tuile - 10 cm long and 2 cm 3 cm width Pre heat the oven to 250 degrees. Put in the éclairs and bake for 12 to 16 minutes until the dough starts to grow up. Reduce the temperature down to 160 degrees and finish baking (25 minutes). After the éclairs are baked cut the top of every pastry. Fill the bottom with some lemon jam. Put 3 chunks of the brownie sponge on top. Fill the empty spots with the whipped Dulcey Ganache. Pipe the ceps pastry cream with a round tuile and the remaining whipped Dulcey Ganache evenly on the éclair, sprinkle some toasted hazelnuts on top and garnish with a chocolate curl.